Crab Ravioli in Creamy Tomato Sauce

• 1 (6-ounce) can lump crabmeat (recommended: Bumble Bee)
• 1/2 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1 (12-ounce) package wonton wrappers
• 1 egg, beaten
• 1 cup milk
• 1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr)
• 2 tablespoons butter
• Chopped parsley, for garnish

1. Drain crabmeat, reserving liquid.
2. In a small bowl, combine crabmeat, cheese, and Italian seasoning.
3. Brush a wonton wrapper with the beaten egg.
4. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle.
5. Press edges to seal.
6. Transfer to a flour-dusted baking sheet.
7. Repeat until all of crab filling has been used; this should make about 32 ravioli.
8. Bring a large pot of salted water to boil.
9. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat.
10. Whisk in sauce, add butter, and bring to a boil.
11. Reduce heat and simmer, stirring frequently, for 3 minutes.
12. Keep sauce warm over low heat while you boil the ravioli.
13. In batches of 8, drop ravioli into boiling water.
14. Cook for 2 minutes, or until ravioli rise to the surface.
15. With a slotted spoon, carefully transfer ravioli to sauce.
16. Repeat until all ravioli are cooked.
17. Divide ravioli equally among 8 plates.
18. Sprinkle with parsley and serve.

lump crabmeat, ricotta cheese, italian seasoning, wonton wrappers, egg, milk, tomato sauce, butter, parsley

Taken from www.foodnetwork.com/recipes/sandra-lee/crab-ravioli-in-creamy-tomato-sauce-recipe.html (may not work)